Peri-Peri Chicken and Spiced Rice

70 mins
Serves 1
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Directions

  1. 1Season chicken quarters with salt and pepper and massage it all in.
  2. 2Roast a sweet red pepper until it's charred, then peel off the skin.
  3. 3Add the roasted pepper to a blender along with bird's eye chilies, garlic cloves, red onion, fresh thyme, fresh rosemary, paprika, cayenne pepper, onion powder, garlic powder, lemon juice, white vinegar, olive oil, and water.
  4. 4Pour the marinade over the chicken and place it in a Ziploc bag, ensuring all the chicken is evenly coated.
  5. 5Cook the chicken on a hot grill for about 35 to 45 minutes, brushing with the peri-peri marinade for the first couple of flips.
  6. 6In a pan, add olive oil, chopped white onion, and bell pepper, and sauté.
  7. 7Add tomato paste, rice, smoked paprika, turmeric, cumin, and bay leaves to the pan.
  8. 8Add some of the peri-peri marinade, frozen peas, and water to the rice mixture and cook until done.
  9. 9In a small bowl, combine melted butter, peri-peri marinade, and lemon juice to create a sauce.
  10. 10Serve the spiced rice on a plate and top with the grilled chicken.
  11. 11Drizzle the peri-peri lemon butter sauce over the chicken and garnish with fresh parsley.

Ingredients

  • 6 chicken quarters
  • salt
  • pepper
  • 1 sweet red pepper
  • 5 bird's eye chilies
  • 7 garlic cloves
  • 0.5 red onion
  • handful fresh time
  • handful fresh rosemary
  • 1 tablespoon paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 0.5 cup lemon juice
  • 0.5 cup white vinegar
  • 0.25 cup olive oil
  • 0.25 cup water
  • 1 white onion
  • 1 bell pepper
  • 2 tablespoons tomato paste
  • 2 cups rice
  • 1 teaspoon smoked paprika
  • 1 tablespoon turmeric
  • 1 teaspoon cumin
  • 2 bay leaf
  • 1 cup frozen peas
  • melted butter
  • fresh parsley

Equipment

blenderziploc baggrilltongsbrushpanwooden spoon

Tips

  • It's much easier to marinate the chicken in a Ziploc bag so all the chicken is evenly coated.
  • Brush the chicken with peri-peri marinade for the first couple of flips on the grill.
  • To keep the chicken extra moist, make a peri-peri lemon butter sauce to go on top.